Category: Salad
Cuisine: not set
1 cup walnuts chopped
1 pound brussels sprouts trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch) thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
1/4 cup fresh lemon juice from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots from one large shallot
1 small clove garlic minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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